Sweet Potato Corn Salad with Honey Lime Vinaigrette
Sweet Potato Corn Salad with Honey Lime Vinaigrette is a healthy vegetarian recipe for your skillet or Blackstone griddle, or add chicken for a boost of protein!
The combo of sweet potatoes and corn is a match made in heaven, especially with the homemade salad dressing and feta cheese.
How to make Sweet Potato Corn Salad with Honey Lime Vinaigrette
First, preheat your Blackstone griddle or a large skillet over medium heat.
Add cooking oil, a diced sweet potato, kosher salt, pepper, seasoning blend of choice, and squirt some water over top.
Cover with a melting dome or cover the skillet with a lid for 7 to 8 minutes.
Remove the dome or lid a few times to mix with spatulas and add more water before covering again.
Add a little more cooking oil to the griddle or skillet and fresh corn kernels, more kosher salt, pepper, and seasoning blend.
Cook this for 7 to 8 more minutes, mixing a few times.
You can cook the corn and sweet potatoes together or keep them separate.
I kept mine separate on the griddle, but that’s not needed.
While the corn and sweet potatoes are cooling slightly, put some olive oil, lime juice, Dijon mustard, honey, kosher salt, and pepper in a bowl and whisk until combined.
Divide the lettuce, or in my case I am using spinach, between two bowls and add your sweet potatoes and corn, feta or goat cheese, salad dressing, and chicken (if using).
Sweet Potato Corn Salads with Honey Lime Vinaigrette were sooooo delish!!
And you could easily meal prep the other salad with dressing on the side for a fabulous lunch the next day.
If you like Sweet Potato Corn Salad with Honey Lime Vinaigrette, you might also like these recipes…
Chicken Salad with Lemon Basil Honey Vinaigrette
Caribbean Chicken Sweet Potato Bowls
Sweet Potato Chile Colorado
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Sweet Potato Corn Salad with Honey Lime Vinaigrette
Sweet Potato Corn Salad with Honey Lime Vinaigrette is a healthy vegetarian recipe for your skillet or Blackstone griddle, or add chicken for a boost of protein!
Ingredients
- cooking oil of choice
- 1 large sweet potato diced, skin on
- kosher salt, pepper, seasoning blend of choice
- 2 ears corn on the cob kernels cut off the cob
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 5 to 6 cups lettuce of choice (I used spinach)
- 2 ounces feta or goat cheese
- Optional: cooked, shredded or diced chicken
Instructions
-
Preheat griddle or large skillet to medium. Add cooking oil, sweet potatoes, kosher salt, pepper, seasoning blend of choice, and squirt some water over top. Cover with melting dome for 7 to 8 minutes. Remove dome or lid a few times to mix with spatulas and add more water before covering again.
-
Add a little more cooking oil to griddle or skillet and the corn, more kosher salt, pepper, and seasoning blend. Cook 7 to 8 more minutes, mixing a few times.
Note: You can cook the corn and sweet potatoes together or keep them separate. I kept mine separate on the griddle, but that's not needed.
-
While the corn and sweet potatoes are cooling slightly, put the olive oil, lime juice, Dijon mustard, honey, kosher salt, and pepper in a bowl and whisk until combined.
-
Divide the lettuce between two bowls and add sweet potatoes and corn, feta or goat cheese, salad dressing, and chicken (if using).
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